Prep 15 mins
Cook 0 mins
A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.
- 1⁄2 cup chicken stock
- 3 cups celery, chopped
- 1 carrot, thinly sliced
- 1⁄4 teaspoon rosemary
- 2 tablespoons butter
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 cup milk
- Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
- In another sauce pan melt butter; blend in flour, salt and pepper.
- Add milk, cook until thickened.
- Stir sauce into undrained vegetables.
This is the perfect side dish for roast chicken, stuffing, and mashed potatoes. My family really liked it just as it was written (even though I forgot to put the carrots in...); the rosemary seems to take a little of the "edge" off the celery taste, which is a good thing. In researching recipes for an Amish version of creamed celery, I found out that since all Amish weddings take place in the month of November, this dish is a staple at the wedding meal. Celery is abundant in their fields at that time, so it really IS a good way to use up celery! Excellent recipe; we'll be making it many more times!
Like the other reviewer I did sautee an onion and I added some minced garlic in the butter before making the sauce. I used fresh rosemary (which I love) and served it over pasta topped with some grated parmesan. Wonderful! Made for Spring PAC 2011.
Delicious! I sauteed an onion in the butter before making the sauce and left out the carrot. Then I added some leftover roquefort to the sauce and served over pasta. I always love a meal where I have everything already on hand. Thanks for sharing!! I will make this again.